Word | Description | Letter |
Acid Chart | Determination of the quantity of organic acids contained in wine (tartaric, malic, citric, acetic, succinic, lactic). |
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Acidification | Operation through which acid substances are added to wine |
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Acidity | It indicates the total quantity of organic acids that give the wine its sent / taste of freshness and vivacity. |
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Aftertaste | The taste left on the palate after the wine has been swallowed. |
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Aging | Oenological practice following refining that involves a more or less long period in the bottle. |
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Alcohol (ethyl) | After water, it is one of the main ingredients in wine. It comes from the fermentation of sugar by yeasts. |
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Alcohol (superior) | Compounds that are created during the alcoholic fermentation. The most important, for organoleptic purposes, is glycerine. |
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Alcohol content | Quantity of ethyl alcohol shown on the label and expressed in % Vol. |
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Alcoholic fermentation | Process in which sugars from grape must are converted into ethyl alcohol by the yeasts. |
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Antioxidants | Antioxidants are chemical elements (molecules, ions, radicals) or chemical agents, that slow down or prevent the oxidization of other substances, like for example sorbic acid (vitamin C, sulphur dioxide, etc.) |
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Aphrometery | Measurement, with special manometers, of the pressure of sparkling wines. |
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Aromatic | Wine in which the predominant element are the scents characteristic of the vine it derives from (typical aromatic vines are Moscato, Malvasia, Traminer, Muller Thrugau and Sauvignon). |
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Assemblage | Mixture of wines from different batches and / or vintages and / or origins and / or varieties in order to obtain a more complex and harmonious wine. |
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Astringency | Gustatory sensation given by tannins |
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